Receta fácil y rápida de suquet de gamba roja de Carles Abellán

red shrimp

🥗Healthier: prawns

💰Cheaper: white fish

Prawns are lower in calories, while white fish can be more affordable.

fish stock

🥗Healthier: vegetable stock

💰Cheaper: water with fish sauce

Vegetable stock is lower in calories, while water with fish sauce provides flavor at a lower cost.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: white grape juice

Non-alcoholic wine reduces alcohol intake, while grape juice is a budget-friendly alternative.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric provides color and health benefits, while paprika adds flavor at a lower cost.

Slice potatoes into thin discs using a mandoline.

Place the thin potato discs on a plate and brush with arbequina olive oil.

Heat the potato discs in a salamander for about 3 minutes.

Remove the heads from the red shrimp and set aside for making a fumet.

Peel the shrimp and remove the intestines, keeping the shells for the broth.

Heat some arbequina olive oil in a paellera.

Add the shrimp heads to the paellera and sprinkle with salt.

Squeeze the shrimp heads to extract the essence and then strain the liquid.

Add the shrimp shells to the pan and sauté for about 5 minutes.

Cut the shrimp in half for even cooking and add them to the pan.

Add a little water to the pan and let it cook for a maximum of 10 minutes.

Remove the shrimp from the pan and prepare the sofrito with chopped garlic and tomato concassé.

Sauté the garlic and tomato mixture, then remove from heat to avoid burning.

Add a bit of paprika to the sofrito and pour in the strained fumet.

Reserve some fumet for later use.

Add freshly chopped parsley to the mixture and incorporate it off the heat.

Pour the prepared suquet over the potato discs on the plate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens